Foodie Blogroll

Friday, December 17, 2010

Shopping Dog and a Turkey Casserole (tetrazzini)

Tucker loves to go to the pet store! He is so excited when we reach the parking lot he can't wait to jump out of the car. At his age(14 1/2) ..we just can't leave him home, although we choose his dog food for him. We get him a potato duck blend that is for dogs with allergies. Sheesh! wouldn't you know it's our dog that has a food allergy!
When he was younger it was always fun to watch him run in place on the slippery floors of the store. He's slowed down a bit, but he still...

...has to check everything out!


I wonder...if he eats something that is displayed on his level....do we have to pay for it?
He does make sure that they don't forget his doggie treat during checkout!
I've added this to Camera Critters visit and check out more cute and interesting critters.
Now on to the food!

I know this is a little late for Thanksgiving leftovers, but Christmas is just around the corner and some of you will have turkey for that as well.


I guess this is a little like Turkey Tetrazzini, but I didn't have any spaghetti noodles so I used mini penne instead. That's the nice things about casseroles, you can use what you have and what you like!


I topped mine with cheddar cheese instead of Parmesan and bread crumbs.


I had some celery to use up so I added that, and I always like shallots instead of onions.




Ingredients
8 oz Mezze Penne
1 stalk celery chopped
1 shallot chopped
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 cup grated Parmesan cheese
2 cups chopped cooked turkey
1 can sliced mushrooms, drained (I used shitake)
1 cup peas
1 tsp tarragon
1 tsp dry mustard
1/8 teaspoon ground white pepper
shredded cheddar cheese (optional)
salt to taste
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2.Cook pasta for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
3.In a touch of olive oil saute shallots and celery until tender.
4.Melt butter in a medium saucepan over medium heat. Stir in flour . Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1/2 cup Parmesan cheese, and remove from heat.
5.Mix everything... broth mixture, turkey, seasoning, celery, shallots, mushrooms...with pasta. Top with remaining cheese. Bake 20 - 30 minutes, until surface is bubbly or lightly browned.


You can make it as soupy or thick as you like it. You can top it with the parm and bread crumbs instead...any way you like it...as long as the kids will eat it! My daughter had two helpings, but she picked out the mushrooms.